Ingredients

Directions

Lightly spray a 10- by 12-inch baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. Combine 2 cups of the sugar, the glucose and 3/4 cup water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 260 degrees F on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.

Meanwhile, slowly sprinkle the gelatin over 3/4 cup cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100 percent), or until the gelatin has dissolved and the liquid is clear.

When the sugar syrup reaches 239 degrees F, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.

When the sugar syrup reaches 260 degrees F, turn off the heat and allow the bubbles to subside.

Increase the mixer speed to medium–high and gradually pour the gelatin mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is thick. Add the ginger and lemon zest and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.

Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours until set.

Use a large knife sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Top with decorative letters or sprinkle with the glacé ginger if using.